Hotel FRANQ in Antwerp is known for its upscale accommodations, stylish design, and central location in the city. It is often praised for its blend of historic architecture with modern amenities. Besides the boutique style vibe the hotel also houses a 1-star Michelin Restaurant under the same name FRANQ, led by Tim Meuleneire. For more information and first impressions, please visit our website www.hotelfranq.com

A sommelier is a trained and knowledgeable wine professional who specializes in all aspects of wine service.

We would like to express following expectations:

1. Wine selection: you are responsible for curating and managing wine lists for restaurants or other establishments. They consider factors such as the cuisine, target clientele, and overall concept of the venue when choosing wines. 2
2. Wine pairing: you assist customers in selecting wines that complement their food choices. You have a deep understanding of the flavor profiles of different wines and how they interact with various dishes. 3
3. Wine service: you are skilled in proper wine storage, opening bottles, and serving wine at the correct temperature. You may also educate staff on proper wine handling procedures.
4. Customer Education: you often engage with customers to offer recommendations, answer questions, and provide information about different grape varieties, regions, and winemaking techniques. You may conduct wine tastings or organize wine events.
5. Wine Knowledge: you possess a comprehensive knowledge of wines, including their production, history, and cultural significance. You stay updated on current trends in the wine industry and may hold certifications from reputable wine education organizations.
6. Wine Cellar Management: you are responsible for managing our wine cellar. This includes inventory control with Veerle Van Tichelen – Food Consultant, ordering new wines, and ensuring proper storage conditions. You took a formal training and pursue certifications from organizations like the Court of Master Sommeliers or the Wine & Spirit Education Trust (WSET). The profession requires a passion for wine, a refined palate, and excellent communication skills to effectively convey information to customers. You take professional responsibility for overseeing the daily operations and overall performance of the restaurant. Your role is diverse and involves managing various aspects of the business to ensure its success.

Here are some key responsibilities and duties:

1. Operations Management: responsible for the day-to-day operations of the establishment. This includes overseeing kitchen and dining room activities, ensuring the quality of service, and maintaining a positive customer experience.
2. Staff Supervision: hire, train, and supervise restaurant staff, including servers, cooks, and other support personnel. Set expectations, provide training, and evaluate employee performance.
3. Customer Experience: Ensuring excellent customer service is a crucial aspect of your role. Address customer concerns, monitor service quality, and work to create a positive dining experience.
4. Financial Management: responsible for budgeting, financial planning, and cost control. This includes managing expenses, setting bar beverages & wine menu prices, and ensuring profitability.
5. Inventory Management: monitoring and managing inventory levels, ordering supplies, and controlling food costs are essential tasks. You work to minimize waste and optimize inventory turnover, in collaboration with Veerle Van Tichelen – Food Consultant at FRANQ
6. Marketing & Promotions: be involved in marketing initiatives to attract customers. This includes creating ideas for advertising, promotions, and social media engagement to enhance the restaurant's visibility and reputation.
7. Healthy & Safety Compliance: ensuring compliance with health and safety regulations is a critical responsibility. You oversee food safety practices, maintain cleanliness, and implement safety protocols.
8. Communication: effective communication is vital for coordinating activities within the restaurant. You need to communicate clearly with staff, vendors, and customers to ensure smooth operations.
9. Problem Solving: you must be adept at identifying and solving problems that may arise in the day-to-day operations of the restaurant. This includes handling customer complaints, resolving conflicts among staff, and addressing operational challenges.
10. Long-term Planning: you are involved in strategic planning for the business. This may include setting long-term goals, exploring expansion opportunities, or implementing changes to improve efficiency. Strong leadership, organizational, and interpersonal skills are crucial for success in this role. Additionally, a passion for the restaurant industry and a customer-centric approach are valuable traits for Head Sommeliers.

Strong leadership, organizational, and interpersonal skills are crucial for success in this role.
Additionally, a passion for the restaurant industry and a customer-centric approach are valuable traits for Head Sommeliers.
You took a formal training and pursue certifications from organizations like the Court of Master Sommeliers or the Wine & Spirit Education Trust (WSET).
The profession requires a passion for wine, a refined palate, and excellent communication skills to effectively convey information to customers.

• Salary & Compensation
• Bruto Salary to be discussed during the interview
• Monthly meal-cheques at € 8 per worked day
• Bonus-plan after evaluation possible
• Year-end bonus (stated by law)
• Holiday fee (stated by law)

Adres van de werkplek:
Kipdorp 10-12, 2000 Antwerpen

Contactpersoon bij de sollicitatie:
Marijke Van Heertum

Telefoonnummer:
035553180

Mailadres voor sollicitatie:
Hr@hotelfranq.com

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